My mother used to make scalloped potatoes when I was growing up and we adored them. I don't think there was a formal recipe, but she would layer sliced raw potatoes, sliced onions and green peppers, and shredded cheddar. Then she’d sprinkle some flour on the vegetables and cut a few pieces of butter up and drop those in before building the next layer. When the pan was filled, she carefully poured in milk until it just reached the top of the potatoes. Then it was popped into the oven, delicious!
Ingredients
¼ c. butter
3-4 large leeks, cleaned and chopped, white and light green
parts only
2 cups whipping cream
3 minced garlic cloves
4 lbs russet potatoes, peeled and sliced
2 cups grated white cheddar
1/3 c. grated Parmesan
First of all, make sure the leeks are well washed. Nothing ruins a dish
quicker than a gritty mouthful of sand. (To digress a little, we’ve noticed that the leeks we grow in
our garden aren’t as sandy as the ones from the market.) Sauté the chopped leeks
over low heat in the melted butter, cover and cook until soft (8 or so
minutes.)
I know you'll get rave reviews for those potatoes. And I hope you'll also rave about the Key West food critic mysteries:). An Appetite for Murder is in stores right now. Watch out for DEATH IN FOUR COURSES, coming in September. I'd love to have you follow me on Twitter, or like my Facebook page (as silly as that sounds!), or sign up to get occasional email news on my website.
What a great recipe for the comfort food file! The cream and cheese and bubbly crusty top...oh, baby, no wonder your Supper Club descended on it so quickly. I also enjoyed your memory of "Mom" making a simple, homemade version of it, too. Those "memories of home" recipes are the best, aren't they? Thanks, Lucy!
ReplyDeleteHave a wonderful weekend,
~ Cleo
Don't these look delicious!!! Always looking for new ways to do potatoes. Yum. Thanks for sharing.
ReplyDelete~Avery aka Daryl
Those look incredible! I'm tempted to add a few sundried tomatoes, scramble a couple eggs, and call it brunch! :)
ReplyDeleteThanks Cleo and Avery!
ReplyDeleteSundried tomatoes, hmmmm. I'm not a big fan, but I like the direction you're going--because I do love brunch!
How could anyone not swoon over these potatoes? The ingredients are incredible. However, I think I'm going to try your mom's version with the leeks. Leeks and potatoes are just a natural match.
ReplyDelete~ Krista
I love a recipe that I can make easily. Definitely have to try it.
ReplyDeleteI just found an old potato slicer in my Mother's box of old things and I know exactly how I'm going to test it out. It's been a long time since I've made scalloped potatoes and this post was a reminder of how much I love the dish.
ReplyDeleteCheese, potatoes, and cream? Wowza!
ReplyDelete